Brisket Barbacoa Tacos

LeGourmetTV's picture

Jun. 19, 2018

This is our version of an Oven Barbacoa Recipe - we still use banana leaves for the flavour they bring, and drench the whole thing in a super flavourful braising liquid that doubles as a salsa for serving. We may not be in Mexico but we sure feel like it when we eat these.

Ingredients

Brisket 1 1/2 Kilogram
Taco seasoning mix 1/2 Cup (8 tbs) (Generous amount)
Dried guajillo chiles 3
White onion 1 Large
Garlic 3 Clove (15 gm)
Apple cider vinegar 1/4 Cup (4 tbs) (about 60 ml, or pineapple vinegar)
Lime juice 1/4 Cup (4 tbs) (about 60 ml)
Chicken stock 1/2 Cup (8 tbs) (about 125 ml)
Mexican beer 350 Milliliter
Salt 1 Teaspoon (about 5 ml)
Tomatoes 2
Banana leaf 1

Directions

GETTING READY:

1.Rub the brisket with the seasoning mix, and place uncovered in the fridge overnight.

2.Preheat the oven to 225ºF (100ºC).

MAKING:

3.Remove the stems and seeds from the dried guajillo chilies, and toast in a hot dry cast iron pan.

4.Place the onion, garlic, vinegar, lime juice, chicken stock, beer, salt, chilies, and tomatoes in a blender or food processor and puree.

5.Line your roasting pan with the banana leaf, allowing it to hang over the side so you can wrap / cover the brisket.

6.Put the brisket in the pan on top of the leaf, then pour most of the braising liquid over top (save some as a garnish for serving - it tastes like an amazing salsa).

7.Wrap the top with the overhanging leaf, then cover the pan with a tight lid and put in the oven.

8.Cook until the brisket is tender, and can be pulled apart with a fork, about 4 hours.

9.Remove from the oven and allow to rest for 15 - 20 minutes.

10.Cut up the brisket.

11.Discard the banana leaf and reduce braising sauce until thickened.

12.Mix the reduced braising liquid back into the chopped up brisket.

SERVING:

13.Serve with tortillas.

Recipe Summary

Difficulty Level: Easy
Cook Time: 260 Minutes
Ready In: 260 Minutes
Servings: 5